Anyway...today my co-workers enjoyed Chocolate Mint Cookies. They were a big hit. My boss ate 3 of them and he rarely eats cookies and cakes and such. He remarked how good they were. That made me smile.
I got the recipe from Becky Higgins
CHOCOLATE MINT COOKIES
3/4 c. butter
3/4 c. butter
1 1/2 c. brown sugar
2 T. water
Melt in a saucepan over medium heat until melted and then add:
2 c. semi-sweet chocolate chips, stirring until completely melted.
Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.
Add:
2 1/2 c. four
1 1/4 tsp. baking soda
1/2 tsp. salt
Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), flatten slightly, and place on cookie sheet. Bake at 350 for 10 minutes (for my oven, this is the perfect time, keeping my cookies soft; your oven may be slightly different).
When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool.
2 T. water
Melt in a saucepan over medium heat until melted and then add:
2 c. semi-sweet chocolate chips, stirring until completely melted.
Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.
Add:
2 1/2 c. four
1 1/4 tsp. baking soda
1/2 tsp. salt
Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), flatten slightly, and place on cookie sheet. Bake at 350 for 10 minutes (for my oven, this is the perfect time, keeping my cookies soft; your oven may be slightly different).
When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool.
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